Easter Ham Bone Soup

A leftover Easter ham bone turns into a hearty soup with potatoes, cabbage, celery. A bit of light cream adds a rich texture to this easy meal.

• Preparation Time: 20 mins
• Cooking Time: 1 hr 55 mins
• Total Time: 2 hr 15 mins
• Calories: 111 Calories

Ingredients

• ½ cup water
• ⅓ cup all-purpose flour
• 3 quarts water
• 1 ham bone
• 1 cup light whipping cream
• 2 large stalks celery, chopped
• 4 cups chopped cabbage
• 5 potatoes, cut into 1-inch cubes
• 5 green onions, chopped, or more to taste

Recipe Instructions

Step 1

Bring 3 quarts water and ham bone to a boil in a large stock pot. Boil until meat from the bone comes off easily, about 1 hour. Remove bone from broth. Allow bone to cool enough to touch; remove as much meat from as possible. Transfer meat to a resealable plastic bag, seal, and refrigerate.

Step 2

Pour broth into a large bowl; cover and refrigerate overnight. Skim and discard any fat from the top of the chilled broth; transfer broth to a large pot.

Step 3

Bring broth to a boil; add potatoes, cabbage, celery, and reserved ham. Continue to simmer until potatoes are tender, about 45 minutes.

Step 4

Whisk 1/2 cup water and flour in a bowl; whisk into potato-ham soup until thickened. Add light cream; stir.